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Tomato soup recipe with garden fresh roasted tomatoes and bell peppers. Make it in summer and freeze it until fall.

Roasted Tomato Soup


Servings 4 1-cup bowls
Calories 168 kcal

Ingredients

  • 1-2 Tbsp olive oil for roasting
  • 6-8 tomatoes large (see note)
  • 1 red or orange bell pepper
  • 1 yellow onion
  • 4 garlic cloves
  • 1/2 tsp sweet paprika
  • 2 1/2 cups vegetable stock
  • 1 tsp sugar
  • 1/2 cup almond milk or heavy cream
  • 2 ounces Parmesan cheese
  • 8 basil leaves
  • salt and pepper

Instructions

  1. PREP WORK:  

    Preheat the oven to 400 degrees F. 

    Quarter the tomatoes, bell pepper, and onions. Toss with olive oil and season with salt, pepper and paprika. Smash the garlic cloves.

  2. ROAST VEGGIES:

    Toss tomatoes, bell pepper, and onions on 1 very large baking sheet, or 2 medium ones. Don't crowd the vegetables or they will steam more than roast.

    Roast for 5-10 minutes and then add the smashed garlic cloves to the baking sheet. Roast another 15-25 minutes, stirring half way through. You want to take them out when they are soft and starting to caramelize. If some finish early, take them off the sheet, set aside, and continue to roast the rest.

  3. MAKE THE SOUP:

    Add the roasted veggies to a large stock pot. Pour in the vegetable stock and add the sugar. Then bring to a boil. Using an immersion blender, blend until smooth.

    Taste the soup. Add almond milk or heavy cream, adding more if you prefer it that way :)  Add more salt, pepper, or paprika if you want.

    Strain if you want a silky smooth soup (I usually skip this).

  4. GARNISH & SERVE

    Garnish with basil leaves and shaved Parmesan cheese.